Brown Rice Burrito Bowl

Brown Rice Burrito Bowl

Nutrition Facts

Serving Size
Amount Per Serving
Calories 520
% Daily Value
Total Fat 15g
Saturated Fat 4g
Cholesterol 15mg
Sodium 990mg
Total Carbohydrate 86mg
Dietary Fiber 8g
Protein 13g
Vitamin A %
Vitamin C %
Calcium %
Iron %
Total Time


Serving & Size

1 bowl

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Fresh flavours come together in this colourful brown rice bowl. Packed with veggies, creamy guacamole and queso fresco, this is the perfect Mexican-inspired lunch or dinner.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
long-grain brown rice 1.25 L 5 cups
Campbell’s Signature Mexicali Tortilla Condensed Soup
1 L
4 cups

This spicy Southwestern soup is made with diced tomatoes, corn, kidney beans, black beans, tortilla strips and seasoned with cilantro.

water 1 L 4 cups
shredded romaine lettuce 750 mL 3 cups
halved cherry tomatoes 750 mL 3 cups
crumbled queso fresco 375 mL 1 1/2 cups
prepared guacamole 375 mL 1 1/2 cups
prepared salsa 375 mL 1 1/2 cups
crushed corn chips 375 mL 1 1/2 cups
sliced green onion 175 mL 1/4 cup
1. In large saucepan set over medium-high heat, combine brown rice, Signature Mexicali Tortilla Soup and water; bring to boil.
2. Reduce heat to low; cover and cook for 40 minutes or until tender. Fluff with fork.

Recipe Tip

  1. Serving: Spoon 1 cup (250 mL/8 oz) rice mixture into bowl. Top with 1/4 cup (60 mL/0.4 oz) lettuce, 1/4 cup (60 mL/1.5 oz) halved cherry tomatoes, 2 tbsp (30 mL/0.6 oz) crumbled queso fresco, 2 tbsp (30 mL/1 oz) guacamole, 2 tbsp (30 mL/1 oz) salsa, 2 tbsp (30 mL/0.4 oz) corn chips and 1 tbsp (15 mL/0.2 oz) green onion.

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